Vegan Citrus & Coconut Drizzle Cake

A soft, moist, coconutty and intensely citrusy cake soaked in a tangy citrus syrup.

This is a twist on the classic lemon drizzle. The coconut adds a lovely tropical flavour and instead of using just lemons, I used blood oranges and lime too.

I love lemony desserts and as in most cases the more citrusy the flavour the better the dessert.

I have also found lemon drizzles to be a safe option when it comes to baking for people you might not know well, as most people seem to love a lemon drizzle. I suggest keeping this one in the books for those occasions and you can't go wrong with this one!

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THIS CAKE IS

• spongy

• moist

• sweet

• zingy

• coconutty

• and so delicious!

It is also vegan and really easy to make.

I have not tried it with gluten-free flour though, but leave me a comment below if you try it with gluten-free flour.

WHICH CITRUS FRUIT CAN I USE?

I have tried this with lemons, limes, oranges and grapefruits. Each add a different flavour, so that will change the end result of the taste.

WHAT IF I DON'T LIKE COCONUT?

You don't have to add the coconut, but it really adds a delicious texture and flavour.

You can replace the coconut with poppy seeds or more ground almonds.

A FEW HELPFUL TIPS!

• Poking holes all over the top of the cake with a tooth-pick will help the syrup soak deeper into the cake.

• Pouring the syrup over whilst the cake is still warm will help the cake soak up the syrup better.

• Make sure to pour the syrup evenly and all over the cake (not just the middle) to ensure the cake doesn't end up soggy in the centre.

  
  

TO MAKE THIS CAKE YOU WILL NEED

• citrus fruit ( lemons, oranges, lime and/or grapefruit)

• ground almonds

• plain or all purpose flour

• baking powder

• bicarbonate of soda

• desiccated coconut, I used extra fine flakes

• vegan butter

• caster sugar

• almond milk or milk of choice

CITRUS & COCONUT DRIZZLE CAKE

A soft, moist, coconutty and intensely citrusy cake soaked in a tangy citrus syrup. A tropical twist on the classic lemon drizzle.

Serves: 10 - 12 people

Prep time: Less than 30 min

Baking time: 50min - 1h00

Total time: 1h 40 min

Dietary: vegan

You will need 1 x 20cm/8in round cake tin

INGREDIENTS

FOR THE CAKE

• 150g vegan butter (at room temperature)

• 170g caster sugar

• 200g plain or all-purpose flour

• 15g desiccated coconut , plus extra to sprinkle

• ½ tsp bicarbonate of soda

• 2 tsp baking powder

• 50g ground almonds

• Pinch of salt

• 150ml almond milk

• Zest from 2 citrus fruit of choice

• 60ml juice from citrus fruit of choice. (I used from ½ lemon and ½ orange)

FOR THE DRIZZLE

• Juice from 1½ citrus fruit (I used the juice from ½ lemon, ½ orange and ½ lime)

• 3 – 4 tbsp caster sugar

• 1 - 2 tbsp desiccated coconut flakes, to decorate (toasted if desired)

INSTRUCTIONS

1. Preheat the oven to 180 C or 160 C fan

2. In a mixing bowl: add the ground almonds, coconut, vegan butter, salt and sugar. Mix using a handheld mixer for a few minutes, until well combined.

3. In another bowl sift the flour, bicarb and baking powder together. Set aside.

4. In a pouring jug mix the almond milk, zest and juice.

5. Pour half the almond milk mixture into the vegan butter mixture and whisk again with the handheld mixer. Add half the flour mixture and mix again for a few seconds. Repeat with the left-over milk mixture, followed by the left-over flour mixture. Whisk until the batter is smooth.

6. Spoon the batter into the prepared cake tin and sprinkle with a bit more coconut flakes on top.

7. Bake the cake in the middle shelf of the oven for 1 hour. Check after 50 minutes if the cake is done. You can check this by poking either a sharp knife or baking needle into the centre of the cake. If the knife/needle comes out clean it means the cake is done. If not, let the cake bake for another 8 - 10 min or until the cake is done.

8. In the meantime make the drizzle by mixing the juice with the sugar and stir until the sugar has dissolved. You can heat it up in the microwave for a few seconds to help dissolve the sugar.

9. Remove the cake from the oven and let is cool for about 5 minutes before spooning the drizzle evenly over the top of the cake and sprinkle with more desiccated coconut.

10. Let the cake cool completely before removing from the cake tin.

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A few helpful tip! (as mentioned above)

Poking holes all over the top of the cake with a tooth-pick will help the syrup soak deeper into the cake.

Pouring the syrup over whilst the cake is still warm will help the cake soak up the syrup better.

Make sure to pour the syrup evenly and all over the cake (not just the middle) to ensure the cake doesn't end up soggy in the centre.